Description
Delightful raspberry swirl sweet rolls bring a burst of fruity elegance to classic breakfast pastries. Buttery dough embraces rich raspberry filling, creating a delectable morning treat you’ll savor with pure breakfast bliss.
Ingredients
Scale
Primary Ingredients (Dough):
- 3 cups (750 ml) all-purpose flour
- 1 large egg
- 1/2 cup (120 ml) warm milk
- 1/4 cup (60 ml) unsalted butter, melted
Secondary Ingredients (Flavor and Binding):
- 1/4 cup (50 g) granulated sugar
- 1 packet (2 1/4 teaspoons or 7 g) active dry yeast
- 1/2 teaspoon salt
Filling and Topping Ingredients:
- 1 cup (150 g) fresh or frozen raspberries
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon cornstarch
- 4 ounces (115 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) milk
- 1/2 teaspoon vanilla extract
Instructions
- Craft a versatile dough by blending flour, sugar, yeast, and salt in a spacious mixing vessel. Incorporate warm milk, liquefied butter, and a single egg, stirring until a cohesive texture emerges.
- Transfer the dough onto a flour-dusted surface and knead methodically for 6-7 minutes, developing a silky, resilient consistency. Nestle the dough into a greased container, drape with a protective cloth, and allow it to expand in a cozy environment for approximately one hour.
- While the dough rises, create a vibrant raspberry reduction by simmering fresh raspberries with sugar and cornstarch in a compact saucepan. Stir consistently until the mixture transforms into a luscious, thickened compote. Set aside to cool completely.
- Unfurl the risen dough into a rectangular canvas measuring roughly 12×15 inches. Lavish the cooled raspberry mixture across the surface, maintaining a slight perimeter around the edges.
- Carefully roll the dough into a tight cylindrical form, then slice into 12 uniform segments. Arrange these swirled delicacies in a generously buttered 9×13-inch baking dish.
- Allow the rolls to undergo a secondary proofing, covering them and letting them rest for 30 minutes to achieve optimal volume.
- Warm the oven to 350°F and bake the rolls until they acquire a golden, appetizing complexion, approximately 20-25 minutes.
- Simultaneously prepare a luxurious glaze by whisking cream cheese, powdered sugar, milk, and vanilla until achieving a silky, pourable consistency.
- Once slightly cooled, cascade the creamy glaze over the warm raspberry rolls, creating an irresistible finishing touch.
Notes
- Ensure warm milk is between 105-110°F to activate yeast perfectly without killing it.
- Knead dough until windowpane test passes, indicating gluten development for soft, fluffy rolls.
- Cook raspberry filling until it’s thick like jam to prevent soggy rolls and maintain clean swirl pattern.
- Swap raspberries with blueberries, strawberries, or mixed berries for variety without changing technique.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg